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Home Dish Vegetable & Multigrain Soup

Vegetable & Multigrain Soup

Introduce

Chef :

Mara Michelle

Vegetable & Multigrain Soup

This recipe was inspired by me going to the refrigerator opening it up and saying I have way too many things in here that need to be cooked before they go bad 😝 Just back from Ocean Shores and noticed I needed to use some vegetables up quick. Of course had a few cocktails at the ocean, so this soup is a great detox as well. Keep in mind you can add so many things to this soup....kale, spinach, maybe some barley. Using seasonal and fresh veggies is always a plus for me, but sometimes it's not practical. I use frozen when I can and always organic. I'm not much of a meat eater, but added seasoned chicken to my family's individual soup bowls. However they said the soup didn't need it. This is just strictly a base, add what pleases you :-) Happy cooking!

Ingredient

1/4 C

Quinoa

1/4 C

Millet

1/4 C

Brown Rice

1/4 C

Lentils

1 C

Broccoli (used frozen)

1/2 C

Peas (used frozen)

1 C

Carrots sliced or chopped (to your liking)

1-2

celery stalks chopped

1/2

onion chopped (about 1/2 cup)

roasted sweet peppers (colored) already prepared sliced*

2 Tbs

oil

8 cups

water

8 tsp

Better then bouillon no chicken base (more to taste)

1 Tbs

Miso

2 tsp

Thyme

1 tsp

Garlic powder

1 tsp

Onion power

1 tsp

Italian seasoning

1 tsp

Pink Himalayan Salt

1/2 tsp

black pepper

Cooking instructions

* Step 1

Heat oil in pan on medium high. Once oil is heated add celery, onions and carrots and all dry seasonings. Then saute everything until onions are translucent.

* Step 2

Lower the heat to medium. Add all dry ingredients (Rice, Lentils, Quinoa and Millet) plus broccoli, peas and prepared roasted peppers. Mix well until the ingredients are covered in the seasoning, give a minute or two to soak up the goodness (seasoning). May need to add a tad bit of water to keep veggies from sticking to pan.

* Step 3

At this time add your 8 cups of water to the veggie/grain mixture, 8 teaspoons of the better than bouillon paste, the tablespoon of miso. Bring all this to boil while constantly stirring to make sure the bouillon and the Miso dissolve completely.

* Step 4

Once the mixture comes to a boil and everything is mixed well. Bring your soup to a simmer and let simmer for about 45 minutes. Use salt and pepper to taste. * please keep in mind that your grains will absorb much moisture; you may need to add more water if you do so be sure to adjust and add your bouillon as jar of bouillon instructed. You may be able to salt/pepper your broth to your liking. Watch that sodium ;)

* Step 5

Once all the grains are cooked you can serve immediately. Very good with crackers. This recipe makes a bit of servings; therefore once soup cools place in freezer storage bags and freeze for future use. This picture attached is what I had leftover and freeze.